546
Table 25.1 (continued)
Lipids
Patho–physiological
functions
Dietary sources
References
Fatty acids
Saturated and
trans–fatty acids
Increases bad cholesterol
level in blood, heart
diseases and stroke,
atherosclerosis,
hardening of the arteries,
hyperlipidemia,
hypercholesterolemia,
coronary artery disease
(CAD), peripheral artery
disease (PAD), CVD,
triglycerides in the
bloodstream and
promoting systemic
inflammation, risk of
hypertension, body
weight/adiposity,
diabetes, liver
dysfunction
Animal tissues (red
meat); dairy foods
such as whole fat
milk, butter, high–fat
cheeses, ice cream
products; fried foods;
palm and coconut oils;
some prepackaged
foods, etc.
Destaillats et al.
(2009), FAO (2010)
Monounsaturated
fatty acids
Reduce risk of cancer,
neurodegenerative,
diseases, diabetes, early
death, non–
communicable diseases,
body weight/ adiposity,
CHD events; decrease
bad cholesterol and
increase good
cholesterol
Animal flesh like red
meat; whole milk
products; nuts; high
fat fruits (olives and
avocados); Plant and
vegetable oils
(sunflower canola,
avocado, macadamia,
grape seed, groundnut
sesame, and corn,
almond, hemp oil);
cashews, popcorn,
whole grains (wheat,
cereal, oat)
Martinez- Lacoba
et al. (2018), FAO
(2010)
Poly unsaturated fatty
acids
Decrease risk of
hypertension, arterial
stiffness, improve
cardiac function; prevent
inflammation, heart
disease, cancer, arthritis,
depression, and
Alzheimer; maintains
optimum blood pressure,
heart rate, triglycerides
levels
Plants and vegetable
oils (flax seeds,
safflower oil, and
unhydrogenated
soybean oil); cold
water fatty fish
(salmon, mackerel,
and sardines, tuna,
cod, and anchovy);
walnuts; and some
types of vegetables
Sánchez- Villegas
and Sánchez- Tainta
(2018), Christie and
Han (2012), FAO
(2010)
K. Sharma et al.